Masaledaar Gurde Kapure Recipe, Make delicious Gurde Kapoora

Masaledaar Gurde Kapure Recipe, Delicious Gurda Kapoora

Apart from being considered as gourmet food in International cuisine, the offal or sweetbread are a warehouse of nutrition and taste. Offal usually refers to the internal organs and entrails of a butchered animal. There is no established etymology for sweetbread. It may be so since the organs are sweeter tasting while the bread may be a derivative of Old English brǣd (‘flesh’ or ‘meat’). Offal have a much higher nutrition quotient since they are rich in minerals like sodium, phosphorous and iron. Offal also contains higher amounts of Vitamins A and C (especially liver and spleen). The flip side is they contain purine from which uric acid derives so not suitable for people with a uric acid or gout problem.

Offal get used as French Pates (Chicken Liver Pate) & European Sausages and really all over the world. Haggis is a favorite of the Britons. In the Middle East & Other Islamic States the testicles are considered to be aphrodisiacs and vitality enhancers. A very accomplished Pakistani Foodie once told me that testicles were strictly for consumption by males only in yesteryears. What she didn’t say if this had changed in the recent times. Offal are use widely in the Indian Subcontinent, South East Asia & China as stir fried dishes in various formats. Check all offal recipes.

I present to you my really spicy recipe of Masaledaar Gurde Kapure (goat’s kidneys and testicles) which finds high favour in the North India, especially with the Punjabis as their favorite evening snack. Read on for the magic.

Preparation time: 10 minutes

Cooking time: 10 minutes

Cooking Gizmos: A Kadhai or a Wok

Serves: 4 easily

What goes in?

What kinds?

How much?

Fresh Gurde Kapure

Washed & cut into halves

500 grams

Oil

I used Rice Bran Oil

4 tablespoons

Onions

Finely chopped

3 medium sized

Tomatoes

Finely chopped

3 medium size

Ginger Garlic Paste

I used Smith & Jones

3 tablespoons

Green Chillies

Slit into halves

2 No.

Whole Red chillies

6 No.

Black Cardamom

Crushed slightly

2 No.

Cloves

4

Cinnamon Stick

2 inches

Star Anise

2 No.

Red Chilli Powder

2 teaspoons

Coriander Powder

2 tablespoon

Turmeric

1 teaspoon

Lemon

Extract Juice

1 No.

Salt

To taste

How to go about it?

Mix the powdered spices (red chilies, turmeric, coriander powders, & salt) with some water and make a paste. Set aside.

Heat oil in a kadhai or a wok. Add the whole spices (red chilies, cardamom, cinnamon, cloves & star anise) to season the oil.

Once the whole spices crackle & oil is seasoned (you can make it out from the fragrance). Add ginger garlic paste and fry till the raw smell goes away.